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Fork-tender lamb shanks braised in a richly
seasoned red wine sauce with onion, bacon and white beans.
Zinfandel Braised
Lamb Shanks
- 4 lamb shanks, 1 pound each, well trimmed
2 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 cups Zinfindel (red wine)
4 cups chicken broth
1 (14-ounce) can crushed tomatoes
- 4 strips bacon
1 medium onion, chopped
5 cups cooked or canned small white beans
- Preheat oven to 350°F (175°C).
In heavy frypan, brown lamb shanks on all sides in olive oil.
Remove to ovenproof casserole; set aside. onion, carrot, and
celery to same frypan and brown. Stir in garlic and rosemary.
Cook 2 minutes. Add red wine,chicken broth, and crushed tomatoes.
Heat to boiling. Spoon mixture over lamb; cover and bake at 350
degrees F for 2 hours or until 155°F (65°C) at thickest
part.
- Serve: To serve, fry bacon until crisp.
Drain; set aside. Remove excess fat and add onion to same pan.
Stir in beans; heat through. Stir in crumbled bacon; salt and
pepper to taste. Divide and spoon onto platter or individual
serving plates. Arrange shanks on top. Skim fat from vegetable
mixture and spoon over all. Serve.
Makes 4 servings.
Recipe and photograph provided courtesy
of the California Sheep Commission.
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